Dutch Oven Beef Stew

Beef stew has always been a cold weather comfort food in our house. It’s hearty enough to be a cozy dinner on it’s own, but I also love to pair it with some crusty bread to soak up any extra of the gravy-like broth.

You’ll love that this hearty stew all comes together in the Dutch oven. That means less clean up for you, and an easy peasy recipe.

This is also a great recipe to clean up extra veggies in the fridge. Yes, you can stay traditional and stick with the basic beef, potatoes, carrots, and onion. But, I often add in extras such as peas, mushrooms, green beans—you know, anything you like can be a great addition.

FAQS:

What’s the best cut of meat for beef stew?Chuck is a great choice as it has a decent amount of fat and connective tissue that allow it to be cooked for an extended time without drying out. Avoid the pre-cut “stew meat” packages that grocery stores commonly carry.

What are the best potatoes for stew?Any waxy variety works well as they hold their shape during the cooking process. Russets tend to break down and become grainy in soups and stews. Plus, there’s no need to peel the waxy potatoes.

How do I store leftover beef stew?Store in an airtight container in the refrigerator for up to 5 days. The stew will thicken when it’s cold but will return to it’s normal texture when reheated. Reheat in the microwave or on the stovetop over low heat.

Can I freeze this stew?Definitely. In fact, I do this often. It makes for a super easy weeknight dinner or lunch once thawed.

INGREDIENTS FOR BEEF STEW:

• Stew meat: Chuck is a great choice as it has a decent fat content that will allow it to tenderize as it cooks. Avoid cuts that are too lean.
• Potatoes: I like to use red potatoes or Yukon golds. Both hold their shape well in soups and stews. Bonus: Neither requires peeling.
• Carrots and parsnips: Mixing the two adds a nice balance of flavor. Carrots are slightly sweet while parsnips add an earthy depth of flavor.
• Onion: I used red onion, but yellow or white will work just fine.
• Red wine: I used Cabernet Sauvignon, but use any mid-range red that you enjoy. There will be plenty left to drink.
• Beef stock: I prefer a low-sodium version in order to adjust the salt to my liking in the finished stew.
• Mushroom stock: This can be hard to find, but it adds an amazing flavor to the stew. If your store doesn’t carry it, simply use all beef stock, and add 2 tablespoons mushroom powder.
• Cinnamon: It sounds odd for stew, but trust me, it adds a pop of flavor without being overtly cinnamon.

HOW TO PREPARE BEEF STEW IN A DUTCH OVEN:

• Begin by prepping your veggies. Peel and chop the onion, carrots, and parsnips. Cut the potatoes into bite-sized pieces. (No need to peel if using waxy potatoes.) Set vegetables aside.
• Cut the meat into approximately 1 1/2 inch chunks, removing any large pieces of fat. Sprinkle with salt and pepper.
• Heat a Dutch oven over medium-high heat. Add 2 tablespoons olive oil to the pan, then sear the meat in the heated Dutch oven. Don’t cook it through. You just want nice color on the surface to develop that flavor. Remove the beef to a plate.
• Add a little more olive oil to the Dutch oven, and turn down to medium heat. Sauté the carrots and parsnips, about 5-7 minutes. Add onion, and cook 5 more minutes; add garlic, and cook 2-3 minutes.
• Pour in the red wine, and scrape any bits from the bottom of the pan. Let simmer a couple of minutes to cook off the alcohol. Add 7 1/2 cups of the stock. (Reserve 1/2 cup to mix with the cornstarch.)
• Add the potatoes, browned stew meat, and seasonings. Stir well. Let the stew come to a simmer, then turn the heat to low. Cover, and continue to simmer until the potatoes have softened. You want to simmer 1 1/2 to 2 hours to allow both the meat and potatoes to become tender.
• Mix the reserved cup stock with the cornstarch, and pour into the stew. Stir until the stew has thickened. Keep warm until read to serve.

SERVING SUGGESTIONS:

• Try serving with Gluten-free Irish Soda Bread, or any crusty bread of your choosing.
• A simple side salad is perfect to make it a complete meal.

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INGREDIENT SUBSTITUTIONS:

• Chuck roast: Avoid cuts of beef that are too lean. Those will cook up dry and tough.
• Red potatoes: Use any waxy potato you like. They will hold up well in a stew or soups.
• Parsnips: If you don’t like them, or can’t find them, simply add in additional carrots.
• Cornstarch: Arrow root or potato starch also work well.
• Optional add ins: Mushrooms, green beans, peas, celery, etc.

RECIPE NOTES:

• If your stew is not as thick as you like it, mix more cornstarch with a little water and stir into the stew. If the stew is too thick, simply stir in more stock. Keep in mind that the stew will thicken more after storing in the refrigerator.
• Mushroom broth adds an extra layer of flavor to the stew. If you can’t find it, add 2 tablespoons of mushroom powder, and use all beef stock. Trader Joe’s carries mushroom powder, or you can find it online if your grocery store doesn’t carry it.
• A Dutch oven is perfect for one pot recipes like this.

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